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Sour Cream-Dill Bread

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Betty Crocker Kitchens
Updated Mar 20, 2008
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Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.

Sour Cream-Dill Bread

  • Prep Time 10 min
  • Total 3 hr 5 min
  • Servings 1
  • Ingredients 8
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Ingredients

  • 3 cups Original Bisquick™ mix
  • 1 1/4 cups shredded Cheddar cheese (5 ounces)
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 3/4 teaspoon dried dill weed
  • 3/4 teaspoon ground mustard
  • 1 egg

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
  • Step 
    2
    Stir together all ingredients just until moistenend. Pour into pan.
  • Step 
    3
    Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition

145 Calories
8 g Total Fat
5 g Protein
15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
145
Calories from Fat
65
Total Fat
8 g
Saturated Fat
4 g
Cholesterol
30 mg
Sodium
390 mg
Potassium
70 mg
Total Carbohydrate
15 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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